The hottest new food concepts opening in Orange County include the expansion of a local restaurant empire, a monster gourmet doughnut and “gut bomb” hot dogs.

Take a look:

Donut Bar in Fountain Valley

As a hotel hospitality manager for years, Santiago Campa sought to bring a five-star experience to a mom-and-pop dessert shop.

He looked at various pastries, including the ever trendy cupcake. It ultimately made more sense (and cents) for the former Ritz-Carlton food and beverage manager to bet on doughnuts.

“You don't order a dozen cupcakes, but you do get a dozen doughnuts,” Campasaid.

After opening Donut Bar last March in San Diego, the gourmet doughnut shop soon became a word-of-mouth sensation. So successful, so fast, he's now partnering with an Orange County businessman to open a second Donut Bar in Fountain Valley.

The grand opening is set for March 29.

In an exclusive interview with the Register, Campa said Donut Bar takes “everyday doughnuts” and elevates them by sourcing top-notch ingredients such as Jim Beam bourbon and Vermont maple syrup for maple glazes and Madagascar vanilla.

On most days, the shop sells more than 2,000 doughnuts. And get there early, because most everything sells out, he said.

Like Sprinkles Cupcakes, Donut Bar rotates flavors among 15 to 20 different doughnuts prepared fresh daily. Signature must-have doughnuts include the Maple Bourbon, the Nutella and the Brad Fritter. Campa said the latter is Brad Pitt's “special order” fritter stuffed with fresh-cut apples and topped with crispy bacon and drizzled with caramel.

Yeast doughnuts are 4 inches wide and 2 inches tall. Cake doughnuts are slightly smaller. On weekends, the shop sells “crobars” – a croissant-doughnut mash-up made from scratch over a three-day period.

Prices range from $1-$3. The shop will be located at 18011-F Newhope St. (formerly Fish-o-Licious).

Zov's in Anaheim

Zov Karamardian, one of Orange County's best-known restaurateurs, is expanding her Mediterranean empire to Anaheim.

The beloved chef and culinary philanthropist operates restaurants in Tustin, Irvine, Newport Beach and John Wayne Airport. Her next restaurant is expected to open this summer near Angel Stadium.

The bistro, expected to have a large selection of craft beer and flatbreads, is opening in a portion of the space once occupied by El Torito Grill on Katella Avenue at State College Boulevard.

“We really like what's happening in Anaheim. It's becoming such a dynamic city with so many draws,” said Zov's son Armen Karamardian, chief executive of the string of family-run restaurants.

In 2011, El Torito Grill closed at the Stadium Lofts (1801 E. Katella Ave.), citing declining long-term sales tied to a tanking economy. Armen Karamardian said development in the condo complex and surrounding area has picked in the post-recession economy, making it an attractive site for expanding his mother's brand.

He said he's also taking on less risk by operating a smaller 130-seat, 3,900-square-foot restaurant. El Torito Grill operated in an 8,000-square foot footprint, he said. Zov's is being designed by architect Charles Ramm, whose other projects include Nick's on Second inLong Beach. The restaurantwill showcase a 15-seat barwith 10 beer taps – about three times more than the selectionat Zov's flagship bistro inTustin.

Armen Karamardian said the bar will take advantage of the city's growing number of craft breweries. The Mediterranean-influenced menu will closely resemble the offerings at Zov's restaurants in Irvine and Newport Beach.

Dog Haus Expansion

Dog Haus, a craft casual hot dog outfit from Pasadena, is expanding through franchising in Southern California. The first Orange County outlet is coming this summer to Santa Ana.

The chain is known for its all-beef skinless hot dogs served on grilled King's Hawaiian rolls. Last week, the company announced plans to open its first round of franchise locations at the MainPlace mall in Santa Ana, Canoga Park, West Covina, Burbank and Rancho Cucamonga.

The first Dog Haus opened in Pasadena in 2010. Review guide Zagat calls its dogs “gut bombs.” Consider The Little Leaguer – a beef dog topped with house chili, Fritos, diced onions and cheddar cheese.

The chain recently named chef Michael Brown as the company's culinary director. Brown has worked in the kitchens of Google, Nike, Wolfgang Puck Worldwide, Patina Restaurant Group and Red O in Los Angeles. He'll be helping with the hot dog chain's expansion and developing new menu items such as sandwiches.

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